Elegant. Effortless. Unmistakably Momma.
This tart is Momma's go-to for dinner guests — the kind of dish that looks like you spent hours in the kitchen but actually comes together in under 45 minutes. The combination of golden puff pastry, sharp Dijon, creamy mozzarella, and peak-season heirloom tomatoes is nothing short of perfect.
It's also remarkably healthy for how indulgent it tastes. No heavy cream, no complicated technique — just high-quality ingredients treated simply. Momma has always believed that the best cooking is about knowing when to step back and let the ingredients speak for themselves. This tart is proof of that philosophy.
Ingredients
Serves 6 · Prep: 15 min · Bake: 25–30 min at 400°F
Step by Step
Simple technique, spectacular result
Preheat oven to 400°F. Unfold the thawed puff pastry sheet onto a parchment-lined baking sheet. Using a sharp knife, score a 1-inch border around all four edges — cut only halfway through, not all the way. This border will puff up into a beautiful golden frame.
Spread 2 tbsp Dijon mustard in an even layer inside the scored border. The mustard acts as both glue and flavor base — it keeps the tomatoes from making the pastry soggy and adds a subtle, sophisticated bite that makes the whole tart sing.
Arrange slices of fresh mozzarella in an even layer over the mustard, staying inside the scored border. Overlap them slightly. Fresh mozzarella is key here — it melts into creamy pools that cradle the tomatoes perfectly as everything bakes together.
Slice your heirloom tomatoes about ¼-inch thick. Arrange them in overlapping rows or concentric circles over the mozzarella — go edge to edge within the border. Use a mix of colors if you can find them: red, yellow, and purple heirloom tomatoes make this tart genuinely stunning.
Drizzle 2 tbsp olive oil over the tomatoes, then season generously with flaky sea salt and black pepper. Brush the exposed border with egg wash for a beautiful golden sheen. Bake at 400°F for 25–30 minutes until the crust is deeply golden and puffed.
The moment the tart comes out of the oven, scatter fresh basil leaves generously over the top. The heat will gently wilt them and release their fragrance. Slice and serve warm — this is when it's at its absolute best. A drizzle of good olive oil on each slice is a perfect finishing touch.
Her Philosophy in One Sentence
"Buy the best tomatoes you can find, then get out of the way and let them do the work."— Momma Cooper · The Cooper Kitchen
What You'll Need
Simple tools for a stunning result.